Rating: 3 stars
91 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 40
  • 2 star values: 19
  • 1 star values: 9

Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

Martha Stewart Living, July 2010

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Credit: Tara Donne

Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together water and 1/4 cup sugar until sugar dissolves.

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  • Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

  • Whisk cream and remaining tablespoon sugar until soft peaks form.

  • Scoop sorbet into 4 glasses, and top with whipped cream.

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Reviews (4)

91 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 40
  • 2 star values: 19
  • 1 star values: 9
Rating: Unrated
06/09/2017
If you whip the heavy cream beforehand and keep it in the fridge, will it stay in the same form for some time? Thanks...
Rating: Unrated
04/05/2017
Can you use strawberries in place of raspberries
Rating: Unrated
08/14/2010
This is an awesome recipe. It comes together so simply, yet has such a vibrant taste. I've made this a bunch of times already. Most recently, I added semisweet chocolate chunks, which turned out great.
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Rating: Unrated
07/21/2010
A friend brought this sorbet to a dinner party and I made it myself this morning before work. It is amazing. The color alone is enough to make it a keeper. The whipped cream is nice but not really necessary. How many desserts only have a quarter cup sugar and have flavors that explode in your mouth? I will definitely make it again (and again) but will try to use a submersion blender or food processor. I think the conventional blender is one of the most useless tools in the kitchen.